Red Velvet Cheesecake Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 6-8
Ingredients
For 1 6 inch layer of cheesecake:
  • 1 egg, room temperature
  • 180 gm cream cheese, temperature
  • 1.5 tbsp unsalted butter, room temperature
  • ¼ cup sour cream, room temperature
  • ¼ cup sugar
  • 1 tsp corn starch
  • ½ tsp vanilla extract ( I used paste)
  • ½ tsp lemon zest
  • few drops of lemon juice
For the red velvet cake:
  • 1¼ cup cake flour, sifted
  • 1 tbsp cocoa powder, sifted
  • ¾ cup sugar
  • pinch salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 56 gms butter (1/4 cup)
  • ¼ cup oil (use a neutral oil- I use grapeseed oil)
  • 1 egg
  • 2 tbsp red food coloring
  • ½ cup buttermilk
  • 1 tsp vanilla
For the cream cheese frosting ( I used half the recipe listed for V's version but if you plan to do the rose swirl you will need more. Also my frosting might not be sweet enough for some, adjust icing sugar amounts to your own taste):
  • 200 gms cream cheese, room temperature
  • 150 gas butter, room temperature
  • 2 cups icing sugar ( I generally add 1.5 cups and then add more if I feel it requires it)
  • 1 tsp vanilla extract
  • few drops of Lorann oils cream cheese icing flavor
Instructions
For the cheesecake:
  1. Butter the inside of a 6-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. Have a pan big enough to hold the 6 inch cake pan and with edges high enough to hold water half way up the sides of the 6 inch pan. This will be used for your bain-marie.
  2. Preheat the oven to 300* F.
  3. In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
  4. In another bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
  5. Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
  6. Pour into the prepared pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.
  7. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
  8. Bake for 1 hour, 10 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.
  9. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours.
  10. Refrigerate, covered, until well chilled. For best flavor and texture, let the cheesecake rest chilled overnight. Freezing the cheesecake (wrapped well in cling wrap) helps handling it during assembly.
For the red velvet cakes:
  1. Preheat oven to 350 F.
  2. Line two 6 inch pans with parchment paper.
  3. Sift all the dry ingredients.
  4. Place the butter, sugar and beat for 3 minutes. Slowly pour in the oil, beating on medium low. Increase speed to medium and beat for another 3 minutes till the light and fluffy.
  5. Beat in the egg, scraping the sides down.
  6. Add the vanilla and red food coloring to the buttermilk.
  7. Fold in the flour alternating with buttermilk mix in three additions, starting and ending with flour. Mix well to make a smooth batter, being careful not to overmix.
  8. Divide batter equally between the two prepared pans.
  9. Bake for 25 minutes or until the tester comes out clean.
  10. Let cool in pan for 15 minutes and carefully remove from pan and let cool completely on a wire rack.
  11. Freezing the cake, once cooled (wrapped well in cling film) helps in handling the cake during assembly stage.
For the cream cheese frosting:
  1. Beat the butter in a bowl for a minute. Add half the sifted icing sugar and beat with the butter till light and fluffy. Add in the vanilla and cream cheese flavoring oil. In another bowl beat the cream cheese with rest of the sugar for a minute or so. Add the beaten cream cheese to the beaten butter and beat for a few seconds on low till mixed well.
Assembly:
  1. In case your cakes are not flat on the top, using a serrated knife level them flat. You can use the crumbs for decoration like I did for V's birthday cake.
  2. Take a spoon of cream cheese frosting and put on cake board. Using an angled spatula spread the frosting and place one cake round on the cake board. The frosting helps glue the cake to the board.
  3. Put a few dollops of the frosting on top of the cake and spread it around the cake. Add the cheese cake layer. Spread another layer of frosting on top and then place the second cake round. The first time around I did not add any frosting in between layers. While it is fine if you don't but I have found putting a little frosting in between the layers helps the cheesecake stick better to the cake. Using the remaining frosting , decorate the cake as you like. Serve and enjoy!
Recipe by The Novice Housewife at https://novicehousewife.com/2016/05/11/red-velvet-cheesecake-cake/